Thai Fishcakes with Dipping Sauce

Ingredients: 
2 skinless and boneless haddock fillets (about 10oz)
3 spring onions - chopped 
1 clove garlic - crushed
1/2 stem lemongrass - chopped 
1 red chilli - chopped
6 french green beans - chopped 
2cm root ginger - peeled and chopped 
Small amount of flour 

For the sauce: 
2oz sugar
1 tbsp cider vinegar
3 tbsp cold water
1/2 red chilli - chopped 
6 thin slices of cucumber - finely cut into matchsticks 

Method: 
Blend together all the ingredients for the fish cakes
Take a small amount of the mixture and roll into a ball - about the size of a meatball
Gently pat the top and bottom to flatten slightly and then roll in the flour to cover
Continue until all the mixture is used - mine made 12 small fish cakes 
Place the fishcakes on a plate in the fridge for about 40-60 minutes before cooking
Cook in a small amount of oil in a frying pan for about 6 minutes each side at a medium temperature

For the sauce:
Put the sugar, water and vinegar into a small pan and bring up to the boil
Immediately remove from the heat and leave to cool for a few minutes
Pour into a ramekin dish and add the chopped chilli and cucumber 
Leave to infuse for a short time until the fish cakes are cooked 

Served with a small salad 
Makes 12 small fishcakes which serves 2.